Meal Kit
Chimichurri Baked Trout
with Greek-style vegetable medley
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Trout), Milk
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Under %{max_calories} caloriesUnder 35g net carbsOver 30g protein
- Gluten-Smart
Chef
Tom Scodari
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
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10 oz. Steelhead Trout Filets
- 8 oz. Carrot
- 6 oz. Rainbow Baby Bell Peppers
- 1 Zucchini
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2 oz. Greek Yogurt
- 2 oz. Chimichurri
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1 oz. Greek Butter
- 2 tsp. Mirepoix Broth Concentrate
- 1 tsp. Potato Spice Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories550
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Carbohydrates26g
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Net Carbs20g
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Fat35g
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Protein37g
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Sodium1740mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Large Non-Stick Pan
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Remove stems and seeds, and cut bell peppers into 1/4" rings.
Peel, trim, and cut carrot into 1/4" slices on an angle. If carrot is larger than 1" in diameter, halve before slicing.Trim zucchini ends, halve lengthwise, and cut into 1/4" slices. -
2 Roast the Trout
Pat trout dry and season flesh side with a pinch of salt and pepper.
Place trout, skin-side down, on prepared baking sheet. Top trout evenly with half the chimichurri (reserve remaining for yogurt sauce).Roast in hot oven until trout is tender and reaches a minimum internal temperature of 145 degrees, 8-10 minutes.While trout roasts, continue recipe. -
3 Start the Vegetable Medley
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add 1/4 cup water, half the potato seasoning (reserve remaining for next step), and carrots to hot pan. Bring to a simmer.
Once simmering, cover and cook until water is mostly evaporated and carrots are tender, 3-5 minutes.Uncover and stir often until lightly browned, 2-4 minutes.Remove from burner. Transfer carrots to a plate. Reserve pan; no need to wipe clean. -
4 Finish the Vegetable Medley
Return pan used to cook carrots to medium-high heat and add 2 tsp. olive oil. Add remaining potato seasoning, bell peppers, and zucchini to hot pan. Stir occasionally until tender, 6-8 minutes.
Add cooked carrots and stir occasionally until carrots are heated through, 1-2 minutes.Remove from burner. Add mirepoix base, 2 Tbsp. water, and butter and stir until butter is melted and combined. -
5 Make Yogurt Sauce and Finish Dish
In a mixing bowl, combine remaining chimichurri (using a clean utensil) and yogurt. Set aside.
Plate dish as pictured on front of card, topping trout with yogurt sauce (reserving some to garnish vegetables, if desired). Bon appétit!
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